“turn them once and once only” and then turns it another time. liar. you
know “bringing it to room temperature for 20 minutes” does nothing. It
brings internal temperature up by 2-3°F in those 20 minutes which is fuck
all.﻿

Oh wow, looks delicious. I am so happy that you experienced Cambodia and
Vietnam cooking, I have been to Cambodia several times and the sauce you
make here is one of my all-time favourites, best made in small batches and
fresh. I absolutely love this beef salad variation to one I had in
Cambodia where they mix with tomatoes, shallots and also add fresh chopped
coriander. I have discovered that this sauce makes a great variation to
shrimp salad; is fabulous with cubed fresh ripe avocado and chopped shrimp.﻿

Awesome spin on Thai Bison Salad. The steak is supposed to be about that
rare. I use a lot more beef and less vegetables and eat it over rice. A lot
of Americans don’t know the hot, sour, and sweet flavors mixed like this.
Ramsey is on point ﻿

Just a little tip for the peanut. I usually just put the peanut in a
plastic bag (or 2 bags if they’re thin) and just pound the bag with a
hammer. Pan and knife don’t look like they can do the job very good.﻿

I really love and admire him! I respect that he can eat, enjoy and cook
food from many culture. Asia, specially Vietnam has many good food. In his
videos I see Gordon cooked some Vietnamese food and bring them to the top
level. I’m so thankful and happy for that!﻿

I thought cutting a steak with the grain made it tough? I always go against
the grain. I was told that cutting with the grain would make it tough
because you are chewing with the fibers of the meat so it makes it harder
to chew. Against the grain meand there’s less connective tissue which makes
it easier to chew. ﻿